Prepare peppers – Wash and slice peppers into rings, remove seeds.
Make filling – In a pan, sauté onion in oil until translucent. Add ground meat, cook until browned. Season with paprika, salt, and pepper. Stir in the cooked rice and remove from heat. Let it cool slightly, then mix in the beaten eggs.
Layer the dish – Grease a baking dish. Place a layer of pepper rings, then a layer of meat-rice mixture, then repeat until all ingredients are used. Finish with peppers on top.
Add cream mixture – Mix sour cream with a little salt (and tomato purée if using). Pour evenly over the top.
Optional topping – Sprinkle with breadcrumbs for a crispy crust.
Bake – In a preheated oven at 180°C (350°F) for about 35–40 minutes, until golden and set.
Serving: Serve hot with a slice of fresh bread and maybe a cucumber salad on the side (uborkasaláta).
👉 It’s very similar in spirit to Hungarian stuffed peppers (töltött paprika), but instead of stuffing, the peppers are layered like a casserole.
Would you like me to also share the classic Hungarian stuffed peppers recipe (töltött paprika) alongside this, so you can compare the two?
